INSTRUCTIONS

Notes: From Orange County Register Cooks note: You can purchase Irish Cheddar cheese at markets and specialty shops that specialize in imported cheese. This version has been adapted from the chefs original recipe. Chefs Paul and Jeanne Rankin use 8 ounces of Shannon Traditional Irish Bacon and 3 tablespoons of butter. Preliminaries: Preheat oven to 400 degrees. 1.Blanch cabbage in boiling salted water for 2 minutes. Place in colander and refresh with cold water. Shake colander to remove excess water. 2. Melt butter in a deep skillet or saute pan over medium heat. Add bacon and cook gently until bacon is crisp. Remove bacon with a slotted spoon; reserve fat. Toss bacon with cabbage. 3. Season potatoes with salt and pepper. Toss them with reserved fat. 4. In a deep, 9-inch pie pan, place a layer of potatoes. Sprinkle lightly with cheese and top with half of the cabbage mixture. Top with another sprinkle of cheese. Top with another layer of potatoes and repeat the cabbage and cheese layers, using up all the remaining cabbage mixture and cheese. End with a layer of potatoes. Cover with aluminum foil. 5. Bake for 45 minutes or until potatoes are thoroughly cooked. Remove from oven and either serve hot or allow to cool to room temperature and cut into wedges. Garnish with parsley, if desired. Yield: 8 servings Nutritional information (per serving): 288 calories, 19.1 grams fat, 9.9 grams saturated fat, 43 milligrams cholesterol, 296 milligrams sodium, 60 percent calories from fat Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 29, 1998

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.